This Is What’s Actually Inside a Cadbury Creme Egg
Regardless of whether or not you celebrate Easter, one thing is for certain: Having an excuse to eat chocolate treats is something that many can appreciate this time of year. Eating chocolate in the form of little eggs just adds to the experience. A Cadbury Creme Egg is one such example of an iconic Easter treat, with the first variation of the creme-filled egg hitting stores almost a century ago in 1923 in the U.K. Originally, they were called Fry’s Creme Eggs after J.S. Fry of Bristol, but the name changed to Cadbury Creme Egg in 1971.
The first chocolate eggs ever created stem back even further into history though, specifically in 1873. Needless to say, chocolate eggs are a timeless treat, and the Cadbury Creme Egg certainly has a rich history. It’s an iconic treat for a reason: Who else would have thought of creating a chocolate treat that mimics the inside of an egg once you break into it? And speaking of the inside…
What is inside of a Cadbury Creme Egg?
To emulate the yolk and albumen (the technical name for the white part of the egg, in case you didn’t know), the creme filling is made from none other than fondant—as in the smooth yet thick icing that often coats wedding cakes. Though only three ingredients usually go into fondant (water, corn syrup, and granulated sugar), the exact secret recipe behind the gooey fondant deliciousness of the inside of a Cadbury egg is still under wraps. Different colored dyes are used to differentiate the color of the yolk from its white counterpart—the flavor is all the same, it’s merely just part of the aesthetic. Plus, because fondant is thicker and more dense than a normal icing or a buttercream is, it gives the egg and its colors a more stark contrast against the chocolate shell. Plus, it won’t run as much when you bite into it!
Now, how exactly is the filling inserted into the egg?
Sure, biting into the chocolate egg surely gets the goo out, but the question is: how does the goo go in?
Well, this treat is made via a mold. First, melted chocolate is poured into a half egg-shaped mold. Next, half of an egg is filled with white fondant, and then it’s topped off with just a drop of the yellow fondant in its center. Not too much and not too little, this is the perfect way to make that inside-of-an-egg-like filling.
Plus, the proper way to eat a Cadbury egg (according to someone who makes them) is to bite the top off, eat the fondant inside, and then eat the shell on its own.
When can you enjoy this treat?
Cadbury Creme Eggs are only available from January 1 to Easter Sunday, so you best run to the nearest drug store or grocery store and stock up while you can!
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